Easy Pecan Pie Recipe
October 13, 2021
This easy pecan pie recipe is a classic dessert, with sweet crust pastry and sugary sweet, a hint of caramelised custard filling.
Pecan nuts, soft with a subtle hint caramelised custard made from brown sugar, corn syrup, baked in sweet crust pastry is a classic dessert.
This old fashion Pecan Pie with beautiful autumn colours, is definitely one of our favourite pie!
And it is so easy to bake pecan pie at home.
Ingredients by cups can be found in the note section of the recipe card.
However, do take note that this pecan pie recipe measurement in cups are direct conversion only.
For best result, kitchen scale is essential.
1. Rub flour, caster sugar and butter to breadcrumb like texture.
Add egg yolks and mix.
2. Add 1 teaspoon of cold water.
Do not add more than 2 teaspoon, the pastry will shrink in the baking stage.
Do not over work the pastry either, it will also shrink during baking stage.
3. Wrap in cling film and refrigerate for 30 minutes.
4. Roll out to 3mm thickness and transfer to loose base pie tin.
Take extra caution to extend the pastry above the baking pan.
This is to cater for any shrinkages during baking.
Tear pastry and patch where needed.
Pastry is ready for the first stage - blind bake.
5. After 10 minutes, remove baking beans and trim off the excess pastry.
I do not like to waste, so I bake the excess pastry together with the 2nd pastry bake.
6. While the pastry is baking in the oven, prepare the pecan pie filling.
Stir dark brown sugar, corn syrup and eggs.
7. Pass through sieve for nice smooth custard filling.
8. Add melted butter.
9. Pour the pecan pie filling into the baked pie crust.
10. Arrange pecan nuts as whole or you can crush pecan nuts and place them on the uncooked custard.
11. Pecan pie is going back into the oven for final bake.
12. Piping hot pecan pie.
This pecan pie is not ready to be served yet.
The pecan pie filling has not set yet. It will be a gooey mess, if I try to slice them at this stage!
13. Once cooled, pecan pie and its filling should should hold its shape
It takes about half an hour to an hour for the pecan pie filling to set, before you can slice them.
Sliced too early, you risk of pecan pie filling collapsing as the custard is still runny and gooey.
Pecan pie is best eaten within 3 days.
Pecan and Chocolate Tart
Pecan Pie Cake
Pecan nuts, soft with a subtle hint caramelised custard made from brown sugar, corn syrup, baked in sweet crust pastry is a classic dessert.
This old fashion Pecan Pie with beautiful autumn colours, is definitely one of our favourite pie!
And it is so easy to bake pecan pie at home.
How to make Pecan Pie?
Printable pecan pie recipe and 'How to', can be found towards the end of the post.Ingredients by cups can be found in the note section of the recipe card.
However, do take note that this pecan pie recipe measurement in cups are direct conversion only.
For best result, kitchen scale is essential.
1. Rub flour, caster sugar and butter to breadcrumb like texture.
Add egg yolks and mix.
2. Add 1 teaspoon of cold water.
Do not add more than 2 teaspoon, the pastry will shrink in the baking stage.
Do not over work the pastry either, it will also shrink during baking stage.
3. Wrap in cling film and refrigerate for 30 minutes.
4. Roll out to 3mm thickness and transfer to loose base pie tin.
Take extra caution to extend the pastry above the baking pan.
This is to cater for any shrinkages during baking.
Tear pastry and patch where needed.
Pastry is ready for the first stage - blind bake.
5. After 10 minutes, remove baking beans and trim off the excess pastry.
I do not like to waste, so I bake the excess pastry together with the 2nd pastry bake.
6. While the pastry is baking in the oven, prepare the pecan pie filling.
Stir dark brown sugar, corn syrup and eggs.
7. Pass through sieve for nice smooth custard filling.
8. Add melted butter.
9. Pour the pecan pie filling into the baked pie crust.
10. Arrange pecan nuts as whole or you can crush pecan nuts and place them on the uncooked custard.
11. Pecan pie is going back into the oven for final bake.
12. Piping hot pecan pie.
This pecan pie is not ready to be served yet.
The pecan pie filling has not set yet. It will be a gooey mess, if I try to slice them at this stage!
13. Once cooled, pecan pie and its filling should should hold its shape
How to serve Pecan pie?
Pecan pie is best serve when it has completely cooled down or once the custard has set.It takes about half an hour to an hour for the pecan pie filling to set, before you can slice them.
Sliced too early, you risk of pecan pie filling collapsing as the custard is still runny and gooey.
How do I keep any leftover Pecan Pie?
Any leftover (I am sure all will be gone ;P ), place them in an air tight container and refrigerate.Pecan pie is best eaten within 3 days.
Other Recipes with Pecan Nuts
Sweet Potato Pecan PiePecan and Chocolate Tart
Pecan Pie Cake
Video on How to bake Pecan Pie
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